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Orange Macaroons

Rub lump sugar on orange rind then roll the sugar and add sufficient powdered sugar to make in all one-fourth pound. Have whipped very stiff the whites, then add yolks of four eggs and beat in the sugar with the strained juice of the orange and three heaping tablespoons of flour or more (this must be stiff enough to roll into little balls). Dip the hands in cold water to roll the paste. Lay the balls on buttered paper and bake till done. Try them well as they will not brown.